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Bell Peppers Stuffed with Carrots and Cabbage

IvanIvan
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Bell Peppers Stuffed with Carrots and Cabbage
Image: Mariana
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16/04/2014
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Preparation40 min.
Тotal40 min.
Servings3-4 jar
"The rule goes like this - the tastier the appetizer, the colder the brandy has to be!"

Ingredients

  • bell peppers - 3.5 lb (1.5 kg) (small)
  • carrots - 5 - 6
  • cabbages - 1
  • celery - 1 bunch
  • dill - 1 - 2 bunches, or dry
  • vinegar - 1 cup
  • oil - 2/3 cup
  • sea salt - 2 tablespoons
  • black pepper - 1 tablespoon
  • water - 1/3 cup
  • honey - 1 tablespoon
measures

How to make

Wash the bell peppers and remove their stems and seeds, then drop them for 1-2 minutes in boiling marinade, made from a mixture of the vinegar, oil, salt, black pepper, water and honey.

Remove the bells peppers and allow them to cool. While waiting, chop the cabbage finely and grate the carrots. Salt lightly and rub them. Fill the mixture into the peppers. Arrange them tightly in a jar and put the celery leaves between them.

On top, pour on the marinade. Close the jars and flip over every few days days to sterilize.

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